Chef and hospitality consultant

COBRAM ESTATE

Cobram Estate produce the finest, award-winning olive oils in Australia. Their ethos of “celebrating life, family, friends, good food and good health,” is one of the reasons Ian is an ambassador for their products.

Ian on Cobram Estate:

“It’s their passion for purity that ensures freshness and flavour in their olive oils. Cobram Estate take care of every stage of production, from planting and picking, to processing and bottling.”

METHOD

Use a meat tenderizer to flatten each pork cutlet (meat to be no more than 10mm thick)

Beat the eggs & milk together with a pinch of salt & pepper

Mix the crumbs with the lemon zest, parsley & parmesan, add a pinch of salt & a pepper.

Lightly dust the cutlets in the flour, then coat them with the egg, and with the crumbs, taking care to press the crumbs on firmly.

Place the crumbed cutlets on a tray in the fridge until you are ready to cook them.

Add the oil & heat until a few crumbs sizzle when dropped in. Add the butter & as it is melting add the cotolettas & cook until golden brown, for about 3-4 minutes. Carefully turn them over & give them another 3-4 minutes, until they are golden brown.

Remove them from the pan & place them on an oven proof tray lined with absorbent kitchen paper in a low oven. At this stage you can toss together the coleslaw & divide it up onto the 4 plates.

Paint a stripe of Dijon mustard across the plate.

Serve the cotolettas next to the coleslaw & garnish with the lemon wedges

FOR THE ITALIAN COLESLAW

Place all the prepared vegetables, herbs & cheese in a large bowl & toss together.

Add the oils, lemon juice, salt & pepper & toss again.

Taste & adjust the seasoning if necessary.

Divide between 4 large plates by piling up the ingredients high, making sure you get all the small pieces that fall to the bottom of the bowl!